Black Bean and Corn Salsa
1 15-ounce can S&W black
beans, drained and rinsed
1 15-ounce can whole-kernel corn, drained
1 14.5-ounce can
diced tomatoes with
½ cup sliced green onions
2 tablespoons olive oil
½ teaspoon ground cumin
¼ cup chopped fresh cilantro
1 tablespoon lime juice
Combine all ingredients in a medium
bowl and toss.
Serve with warmed tortilla chips.
Makes about 8 servings.
Rosarita Margarita Dip
1 10-ounce can Ro*Tel
Original Diced Tomatoes
& Green Chilies, drained,
1 16-ounce can Rosarita
Traditional Refried Beans
2 cups prepared guacamole
¼ cup sliced green onions
½ cup sour cream
¼ cup sliced ripe olives
Tortilla chips, for serving
Reserve ½ cup of the drained tomatoes; set
aside. Combine the remaining drained tomatoes
and beans in a medium bowl; mix well. Spoon
the mixture evenly into four 8- to 9-ounce
Divide guacamole, cheese, reserved tomatoes,
green onions, sour cream and olives equally in
layers over the beans in the glasses.
Insert 1 tortilla chip into the dip in each glass
for garnish. Serve with additional tortilla chips,
if desired. Makes 4-8 servings.
Note: Martini glasses ( 4 ounces) can be used
for smaller portions.